Spicy Fish Tacos

I have really only discovered fish tacos in the last couple years. The idea of fish in a taco just never did it for me before, but now I can't get enough of them. They have all the good stuff associated with tacos, but the fish somehow lightens it up a bit so you don't feel like you have a rock in your stomach after eating. Also, wild cod was on super sale at the market yesterday, so I bought an entire pound.

Start by preheating your broiler to high. Cover a broiling or baking sheet with tin foil (for easy clean-up, and also to get rid of the rest of the roll you accidentally unrolled onto the floor and shoved back in the cabinet). Coat lightly with cooking spray. Pat your fish dry. I used about half a pound. Top with a mixture of spices, I sprinkled somewhat liberally with chili powder, cumin, coriander, cayenne and salt.

Broil for 6-8 minutes, or until fish is opaque and flakes easily with a fork. Use a fork to completely flake the fish.
Wrap corn tortillas (the mini ones) in foil (still trying to use up that foil...), and put on a lower rack in the oven or heat separately.
While the fish is cooking, get your toppings ready. Because, really, the most important part of tacos are the toppings. I chopped cabbage, tomato, red onion, mango and avocado. And, of course, cheese, hot sauce and sour cream.